Gingerbread Pear Tart- gluten free and vegan

• Produce

  • 2 Pears, large
  • 2 tbsp Pumpkin or sweet potato puree

• Canned Goods

  • 1 can Coconut cream, refrigerated unsweetened

• Condiments

  • 2 tbsp Molasses

• Baking & Spices

  • 1/2 cup Almond meal
  • 1 Amaretto coconut whipped cream
  • 1/3 cup Arrowroot powder
  • 1 1/2 cups Brown rice flour
  • 2 tsp Cinnamon
  • 1 tsp Kosher salt
  • 1/2 tsp Nutmeg
  • 1/3 cup Potato starch
  • 2 tbsp Powdered sugar
  • 6 2/3 tbsp Sugar
  • 1/3 cup Tapioca flour

• Oils & Vinegars

  • 1 cup Coconut oil

• Beer, Wine & Liquor

  • 1 tbsp Amaretto liquor

• Liquids

  • 2 tbsp Water

Found on heatherchristo.com

Description

Ingredients

• 1 ½ cups brown rice flour
• ½ cup almond meal
• ⅓ cup tapioca flour
• ⅓ cup potato starch
• ⅓ cup arrowroot powder
• 3 tablespoons sugar (I used beet sugar)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon kosher salt
• 1 cup coconut oil
• 2 tablespoons pumpkin or sweet potato puree
• 2 tablespoons molasses
• 2 tablespoons cold water
• 2-3 large pears, peeled and thinly sliced
• 3 tablespoons plus 2 teaspoons sugar
• 1 teaspoon cinnamon
• Amaretto Coconut Whipped Cream
• 1 can refrigerated unsweetened coconut cream
• 1 tablespoon amaretto liquor
• 2 tablespoons powdered sugar
• 1 ½ cups brown rice flour
• ½ cup almond meal
• ⅓ cup tapioca flour
• ⅓ cup potato starch
• ⅓ cup arrowroot powder
• 3 tablespoons sugar (I used beet sugar)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon kosher salt
• 1 cup coconut oil
• 2 tablespoons pumpkin or sweet potato puree
• 2 tablespoons molasses
• 2 tablespoons cold water
• 2-3 large pears, peeled and thinly sliced
• 3 tablespoons plus 2 teaspoons sugar
• 1 teaspoon cinnamon
• Amaretto Coconut Whipped Cream
• 1 can refrigerated unsweetened coconut cream
• 1 tablespoon amaretto liquor
• 2 tablespoons powdered sugar

Directions

• Preheat the oven to 350 degrees.
• In the bowl of a food processor, combine all of the dry ingredients.
• Add the coconut oil and pulse until you have a dry crumb. Add the pumpkin puree and water and pulse until you have a dough that is moist enough to hold together in a ball.
• Grease a 10” tart pan with coconut oil and then immediately press the dough into the pan evenly. Press the measuring cup into the dough until it’s flat and the crust around the outside is even.
• Transfer the pear slices to the tart shell and then combine the sugar and cinnamon and sprinkle over the pears. Bake the tart at 350 for 30 minutes until the crust is hot and golden and the pears are soft.
• I like to serve it hot with amaretto coconut whipped cream.
• For the whipped cream:
• Open the cold can of unsweetened coconut cream. Add to the bowl of a standing mixer fitted with a whisk attachment.
• Being to whip and then add 1 tablespoon of amaretto and 2 tablespoons powdered sugar. Whip and serve immediately or chill until ready to use.
• Preheat the oven to 350 degrees.
• In the bowl of a food processor, combine all of the dry ingredients.
• Add the coconut oil and pulse until you have a dry crumb. Add the pumpkin puree and water and pulse until you have a dough that is moist enough to hold together in a ball.
• Grease a 10” tart pan with coconut oil and then immediately press the dough into the pan evenly. Press the measuring cup into the dough until it’s flat and the crust around the outside is even.
• Transfer the pear slices to the tart shell and then combine the sugar and cinnamon and sprinkle over the pears. Bake the tart at 350 for 30 minutes until the crust is hot and golden and the pears are soft.
• I like to serve it hot with amaretto coconut whipped cream.
• For the whipped cream:
• Open the cold can of unsweetened coconut cream. Add to the bowl of a standing mixer fitted with a whisk attachment.
• Being to whip and then add 1 tablespoon of amaretto and 2 tablespoons powdered sugar. Whip and serve immediately or chill until ready to use.